Strawberry Shortcake Cake Recipe

Why You’ll Love This Recipe

This delightful Strawberry Shortcake Cake brings together the classic flavors of strawberry shortcake in a stunning layered cake form. Featuring moist vanilla cake layers, stabilized whipped cream frosting, and sweetened strawberries, it's a dessert that impresses both in taste and presentation. Perfect for spring and summer gatherings, this cake is versatile enough for casual BBQs or elegant dinner parties.

Ingredients

Cake:

• 2½ cups all-purpose flour, spooned and leveled

• 3 teaspoons baking powder

• ½ teaspoon salt

• 1¾ cups granulated sugar

• ½ cup vegetable or canola oil

• 2 large eggs, room temperature

• 2 large egg whites, room temperature

• 2½ teaspoons pure vanilla extract

• ½ teaspoon almond extract (optional, but highly recommended)

• ⅔ cup sour cream

• ¾ cup milk (preferably whole or 2%), room temperature

Filling:

• 3 cups sliced or diced fresh strawberries, divided

• 2 tablespoons strawberry jam

• Additional whole strawberries, for garnish (optional)

Frosting:

• 8 ounces cream cheese, softened to cool room temperature

• 1 cup powdered sugar

• ¾ teaspoon vanilla extract

• 2¼ cups heavy whipping cream, very cold

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cake:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, beat sugar, oil, eggs, egg whites, and extracts until combined. Add sour cream and beat until combined.

4. Gradually add half of the flour mixture, beating until just combined. Slowly add milk, then the remaining flour mixture. Mix until just combined, being careful not to overmix.

5. Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter among the pans.

6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Filling:

1. In a bowl, toss 2½ cups of sliced strawberries with strawberry jam. Let sit for at least 30 minutes to macerate.

Frosting:

1. In a large bowl, beat cream cheese and powdered sugar until smooth.

2. Add vanilla extract and beat until combined.

3. Gradually add heavy whipping cream and beat until stiff peaks form.

Assembly:

1. Place one cake layer on a serving platter. Spread a layer of frosting over the cake.

2. Spoon half of the macerated strawberries over the frosting.

3. Repeat with the second cake layer, frosting, and remaining strawberries.

4. Top with the third cake layer. Frost the top and sides of the cake with the remaining frosting.

5. Garnish with whole strawberries on top.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Total Time: 50 minutes

Variations

• Two-Layer Cake: Bake the cake in two 9-inch pans for a thicker layer.

• Cupcake Version: Use the same recipe to make strawberry shortcake cupcakes.

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

• Storage: Store the cake in the refrigerator for up to 3 days.

• Reheating: Allow the cake to come to room temperature before serving for the best flavor and texture.

FAQs

How can I make the whipped cream frosting more stable?

Adding softened cream cheese to the whipped cream helps stabilize it, preventing it from wilting.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw and drain them well before using.

How do I prevent the cake layers from sticking to the pans?

Grease the pans and line them with parchment paper to ensure easy removal.

Can I make this cake ahead of time?

Yes, you can bake and frost the cake a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

Can I use a different type of fruit?

While strawberries are traditional, you can substitute with other berries like raspberries or blueberries for a different flavor.

How do I prevent the cake from being too sweet?

Adjust the amount of sugar in the frosting and filling to suit your taste preferences.

Can I use a store-bought cake mix?

For convenience, you can use a store-bought vanilla cake mix, though homemade provides a richer flavor.

How do I make the cake layers even?

Use an ice cream scoop to evenly distribute the batter among the pans.

Can I freeze the cake?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and foil, and store in the freezer for up to 2 months.

How do I prevent the strawberries from making the cake soggy?

Ensure the strawberries are well-drained after macerating and avoid over-wetting the cake layers.

Conclusion

This Strawberry Shortcake Cake is a delightful twist on the classic dessert, offering a beautiful presentation and irresistible flavor. Whether for a special occasion or a casual gathering, it's sure to be a hit with all who try it. Enjoy the sweet, seasonal taste of strawberries in every bite!

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